Cupcake Chocolat-Toes!

Sweltering Summer is here & the garden is flourishing fabulously, although the heatwave has played havoc with plans for doing any gardening!  The bees have been busy collecting their nectar & blossoms are blooming in abundance, inspiring me to create some Summery sugar art.

As you may have seen on my social media, I love making sugar shoes (usually with some of my handmade sugar paste roses perched prettily on top).  They’re definitely not for eating though, as they set like porcelain (plus it takes me at least a couple of days to make everything & I might just cry).  Simple or sassy, shoes are a wonderful way to bring a smile & shouldn’t just be for your feet!  Since I began making my fancy footwear,  I have tried all kinds of techniques, tools & templates, but always end up using a pair of my favourite shoes as a general guide.  If I’m honest, I prefer to make each one “freehand” so I’m creating something unique & special each time.

My first foray into edible footwear was making swirly stiletto cupcakes for a girly afternoon tea party with friends a few years ago.  At that point, the only cake decorating I’d done was a few blobs of buttercream frosting & although they have evolved considerably since then, I still like to make my little cupcake shoes for special occasions.  These sumptuously sweet stilettos are really easy to make & baking beginner friendly – the hardest part is deciding how to decorate them.  Because I wanted this to be for everyone’s level of ability, I would suggest using ready-made biscuits for the sole & heel in this recipe.  Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

For the Cupcakes (12):
2 large Eggs
4oz Butter (unsalted & room temperature, slightly softened)
3oz Self-Raising Flour
1oz Cocoa Powder
1 teaspoon Instant Coffee (trust me on this, it will make the chocolate flavour more chocolatey)
4oz Sugar (I use my homemade vanilla sugar – pop a vanilla pod in a jar of sugar overnight & that’s it!)
A splash of Semi-Skimmed Milk (about 2 teaspoonsful)

For the Buttercream:
6oz Butter (unsalted, room temperature)
12oz Icing Sugar
Optional:
A few drops of your favourite food colour (try using the gel colours, as the ones from the supermarket tend to make your mixture go watery & the colours weak – I use PME Cake Decorating natural food colours)

(If you’re going to pipe flowers, remember to colour a small amount of the buttercream green for the leaves)

Decorations:
12 Chocolate Finger Biscuits or Ice Cream Cones (for the heels)
12 Plain long flat Biscuits (such as Langue-de-Chat biscuits)
(Tip: have some spares in case of breakages)
Edible Glitter, Pearls, Sugar Strands, Jelly Sweets or Sugar Flowers (you can buy these ready-made in supermarkets)

What to do:

First of all, pre-heat the oven to 190*C.  Prepare your tray – get a patty tin & line with a dozen cupcake cases, then set aside while you make the cake mixture.

Put the butter & sugar into a large mixing bowl.  Give it all a good whisk with the electric mixer (or a wooden spoon) until it turns a pale golden cream colour.

Add an egg to the mixture, then slowly mix this in to begin with until just combined.  Give it a firm whisking until the mixture is smooth.  Repeat with the second egg.

Stir the coffee & cocoa powder into the flour, then sift it into the wet mixture.  Fold the flour in using a spatula or a metal spoon & making smooth figure of eight movements to incorporate the flour into the wet mixture.  A metal spoon will cut any air bubbles, whereas a wooden spoon will knock them out & you’ve just spent ages whisking them in.

Once your mixture is completely smooth, divide as equally as you can into the cupcake cases.

Bake in the centre of the oven for 18-20 minutes, depending on your oven, until they are nicely risen.  To check if they are cooked, get a spaghetti stem & poke it in the middle – if it comes out clean, they’re done.

Remove your cupcakes from the tray & pop them onto a cooling rack.  Leave until fully cooled.

Now you’re ready to start decorating & will need your buttercream.  Put the butter in a bowl & beat until smooth, then spread it around the base of your bowl (so the sugar will stick to it).

Carefully, without causing a dust cloud, tip all the icing sugar on top of the butter.

Get a spatula & press the sugar into the butter, scooping it in from the sides of the bowl, flipping it over & repeating.  It will only take you a few moments & your arm might ache a bit, but it will create a smooth buttercream without the puff of sugar an electric mixer would give you!

Once combined, you’re ready to start getting creative with your cupcakes!  If you’re colouring your buttercream, add a couple of drops of colour & whisk into the mixture , adding a little more until you get the colour you like (please read the instructions on the bottle).  Usually, I only add about 4 drops as these gel colours are quite true to colour & don’t require much.

Once you’re happy with your buttercream, pop in a piping bag with your preferred nozzle & get swirling!  For a large swirl covering the whole cake, start at the outer edge & pipe slowly around your cupcake, heading towards the centre & finish with a swirl in the middle.  If you’re not sure how, my tip is to practise on a piece of greaseproof paper a few times beforehand.  You can always scoop the buttercream back into the piping bag when you’re ready (no point in wasting all that hard work you’ve put in!).

Put the cupcakes on the serving plate or board that you will be using to present them (once they’re made, you want to be able to move them easily).  Leave a couple of inches space between them.

Push a biscuit into the buttercream roughly at a 45 degree angle & put your “heel” under the free end of the biscuit.  Use a splodge of buttercream to hold it in place & pipe a swirl or two to make it look pretty.

Time to add some sparkle!  Decorate the buttercream on your cupcake “toes” with a sprinkle of edible glitter, pearls, sugar strands, jelly sweets or sugar flowers – it’s your creation, so make it how you like!  Use long multi-coloured sugar laces to create bows or straps on your heels too – try plaiting a few together to make a thicker shoe strap.  Because I had some sugar paste leftover, I made a few roses & leaves for the ones pictured.

That’s it!  Your sparkly shoes are ready to serve!  These are perfect for all kinds of celebrations – afternoon tea, birthdays, Princess parties, wedding or baby showers.   Because they’re so easy to make, these are brilliant for any budding bakers who want to get creative.  They also make the perfect gifts too.

Next time you’re having a few friends over for a special occasion, why not kick it off with some handmade sweet shoe treats & make my Cupcake Chocolat-toes!  Stay hungry!  A 😉 x

 

 

 

 

 

 

 

Espresso Yourself!

Although it’s barely the beginning of March, we have been enjoying plenty of gloriously golden sunshine & blue skies, lifting everyone’s spirits.  Dainty flowers are flourishing in hedgerows & borders, a vast array of vibrant colours emerging & encouraging us to believe Spring has arrived.  It’s like we’ve just opened a window after Winter, a breathe of beautiful freshness after the cold snap.  This time of year is the most exciting for me, when the sleepy seeds & bulbs are stirring in the ground, springing from the soil & bringing a new season of flowers, vegetables & recipes!  There are always lovely smiling faces at my local shops too (hi to Rebecca at Lidl!) & although I only popped in for eggs, I always end up with a basket full of goodies (including a potted Oregano to add to my ever increasing hoard of herbs on the patio, but not the walnuts that I only remembered as I pulled into the driveway).  Whilst waiting at the checkout, I got chatting with one of our Derbyshire Fire & Rescue Fire Fighters (hi Anna!).  It never ceases to amaze me how our Fire Fighters head off into potentially highly dangerous situations (obviously they have lots of training & nerves of steel), so huge thanks & appreciation for their service!

Today would have been my Grandma’s birthday, Mamma as she was fondly known to us & she was one of the best bakers I know.  Her velvety rich chocolate cake was rather famous in our family & I would love sitting at the huge table in her kitchen, watching her carefully create this magical masterpiece.  Saturday afternoons would involve watching wrestling with Grandad (it was Giant Haystacks & Big Daddy in those days), then curling up on the sofa with Mamma & a slice of cake while we watched Calamity Jane or another old Hollywood classic.  Cake should invoke happy memories, both to the baker & the eater – birthdays, weddings, anniversaries & afternoons with your favourite people are all accompanied by a good cake (or they should be).  It’s a fabulous way to show someone how much you care & baking a cake for someone is personal, unique & one of the easiest ways to make them smile.

Perfect for Springtime afternoons, my lusciously light & lovely Coffee & Walnut cake is one of my Husband’s favourites & something I’ve been making for many years.  When I worked in an office, I would bake cakes for client meetings & once made this for an important new client – I shelled the walnuts myself & a piece accidentally got in the cake, which obviously ended up in her slice!  This recipe began as a few scribbles in the back of a notebook one afternoon, when I decided to bake & discovered a lack of sugar, so used golden syrup instead (one of my best experiments!).  Before we get started, I just want to address the type of sugar for this particular recipe.  Because golden caster sugar is not always easy to find, I tend to use light golden Demerara or Vanilla sugar (just put regular sugar in a jar with a snapped vanilla pod overnight).  It blends perfectly without any grittiness, but if you’re concerned just chuck it into a coffee grinder to make it fine.  Ready to get baking?  Hands washed & aprons on, here we go!

What you need:

6oz Unsalted Butter (room temperature)
6oz Self-Raising Flour
(plus a little extra Butter & Flour for prepping your cake tins)
4oz Sugar (I use either Demerara or Vanilla Sugar as mentioned)
2oz Golden Syrup
3 large Eggs
4oz Walnut pieces (plus 12 walnut halves for decorating the top)
4 tablespoons Espresso Coffee (leftover from the morning’s fresh pot or just strong coffee mixed in cold water)

For the buttercream:
10oz Icing Sugar
5oz Unsalted Butter (room temperature)
2 teaspoons Espresso Coffee (saved from the mixture above)

What to do:

Pre-heat the oven to 175*C & put the shelf in the centre of the oven.

Prepare your cake tins – you will need two 7 inch cake tins for this cake.  Grease with a little butter all around the inside (you can use the butter wrapper or just smudge around with your fingers).  Chuck in a spoonful of flour & shake it all around, until all the butter is covered.  Tip out the excess.

Cut two circles of greaseproof paper out to fit the bottom of your tins & pop one in each.  Although the butter & flour will make your tins non-stick, this will ensure your cake comes out clean too.

Put the softened butter into a large mixing bowl, pour in the golden syrup & tip the sugar on top.  Using an electric whisk (or a wooden spoon if you like), whip up the butter, syrup & sugar until light, smooth & a pale cream colour.

Crack in one egg at a time & whisk thoroughly into the mixture (it will become looser, so don’t panic).

Once all your eggs are combined, sift in the flour & then fold into the mixture.  Folding is just stirring in a figure of eight style around the bowl, until your dry ingredients are mixed into the wet.

Stir a little of the coffee into the cake mixture gently, just a spoonful at a time & taste it (it should be delicately coffee flavoured, not “smack you round the face” cake!).

Add the walnut pieces & stir in gently to combine.

Divide the mixture equally between the two cake tins, spreading out to the edges with a spatula (just to even out the mixture).

Bake in the centre of the oven for approximately 25 minutes, until the centre has risen & turned a gorgeous golden brown on top.

To test if your cake is ready, poke a stick of spaghetti into the centre & if it comes out clean, your cake is done!  Pop your tins onto a cake rack to cool for a minute.

Slide a pallet knife around the edge of the cake to loosen it from the tin, then tip it onto your (oven gloved) hand, peel off the greaseproof paper from the base (pull it back onto itself, not straight up or you’ll break your cake) & place the cake carefully onto the cooling rack, bottom side down.  Repeat with the other one & leave to go completely cold.

Now to make the filling!  I have a certain method for making buttercream, because I really don’t like using an electric whisk & being showered in sugar!  This is the way I do it & it’s really easy, but your arms might ache after (it’s all worth it in the end!).

Tip the butter into a large mixing bowl & give it a good beating with a wooden spoon or spatula, just to make it smooth.

Add all the sugar & using your spatula, press it into the creamed butter, using the sides of the bowl as you do.

Continue until all the sugar & butter are blended into a thick, creamy mixture.  Add a little coffee, mix in & taste (again, it should be delicately flavoured).  If it becomes too loose, add another tablespoon of icing sugar & blend again.  It needs to be stiff enough to pipe onto the cake.

Pop your buttercream into a piping bag, either with a nozzle or your choice or without (I’ve used a plastic bag with a corner snipped off when I’ve not had a piping bag to hand).

Once the cake is cold, it will be easier to decorate & less likely to break up (if the weather is hot, give it 10 mins in the fridge after the cake has gone cold & this will give you a much better base to work on).

Place your bottom layer of cake onto a serving plate & pipe around the edge of the cake – I pipe a pretty pattern around the edge & then fill in the centre bit by just piping long swirls tapering off in the middle.

Carefully place the top layer of cake onto the buttercream, pressing gently down & making sure it’s even all the way around.

Pipe a small swirl of buttercream in the centre of the cake & pop a walnut half on top, pressing gently.

Pipe further swirls around the cake at equal spaces, dotting with the walnut halves as above.  If you do have any leftover buttercream, don’t throw it away – pipe little swirls or flowers onto a strip of greaseproof paper & freeze for future bakes.  Next time you have a cake emergency (yes they do exist), you have ready-made decorations.  Sometimes, I like to dust all over with a spoonful of icing sugar (put a teaspoonful in a tea strainer & shake it over your cake like a dredging of sugary snow).

Leave to set for ……. as if I’d make you wait!  Get slicing & sharing your beautiful baking!  If you do have any leftovers, wrap in cling film & freeze for an afternoon treat.  Whether you’re celebrating or just fancy a slice of sweetness, why not “Espresso yourself” & whip up my Coffee & Walnut cake to share!  Stay hungry! A 😉 x

 

 

 

 

Cakes, Cookies & Celebrations!

It’s been a very busy couple of weeks here, so apologies for the delay in writing – we had three birthdays within the first three days of August, plus there are a few more to come & a wedding anniversary at the end of the month.  The anticipation of August arriving always hits me as July begins & reminds me of when I was younger – birthday parties being planned by my Mum, all kinds of pastries & party foods being prepared & she would always bake me a lovely birthday cake.  One year, she made me a fabulous cake in the shape of a punk rocker’s head, covered in fluffy buttercream & complete with a magnificent multi-coloured mohican hair style! Everyone loved it & we all had different coloured tongues by the end of the party!  If only I had a photo of that cake, but it didn’t last very long!

My Grandma used to make the most amazing velvety rich chocolate cake, which was a well-loved family favourite.  It was truly lovely – light, creamy chocolate buttercream would sandwich the fluffy, moist layers of cake together & completely coat the outside in a smooth, simple layer.  Grandma would freeze some, so she always had a slice ready for unexpected visitors (you never know when you will need cake!).

It doesn’t matter what your age is, everyone likes a good birthday cake & for me, homemade means so much. Someone has taken the time to create something personal, just for you, rather than nipping down to their local supermarket & buying one (I’m not dissing shop-bought cake – some are lovely, but it’s just not the same).  When I worked in an office, I would make cakes for business clients & deliver them on the way to work as a surprise. Now I just do it for family & friends – sometimes I’ll even make a bunch of flower cookies (edible flowers – what’s not to love?!).  It’s just a nice way to help someone start their special day with a smile!

The best recipes are those that work for you with little fuss & no faffing – the “chuck it in a bowl & whisk” kind of recipe.  This is that kind of recipe, because I love how easy it is.  I have adapted a traditional Victoria Sponge recipe that was handed down to me & it is quite versatile – I have adjusted it to make various other cakes over the years, so you might want to try adding other ingredients & have a play around to find your favourite too – my Husband absolutely loves the coffee & walnut version of this cake.   One tip I will share is to go easy on the wet ingredients, as they will affect the moisture of the cake & you might just end up with a soggy mess. Cake is all about balance, so remember that when you are baking & you won’t go far wrong.

What you need:

4 oz Plain Flour*
2 teaspoons Baking Powder
4 oz Softened Margarine or Butter (personal choice here)
4 oz Vanilla Sugar (pop a vanilla pod in some sugar overnight)
2 large Eggs (I actually weigh my eggs – you need them to be the same size, about 2.3 – 2.4oz each)

* If you are making chocolate cake, replace 1 oz of flour with 1 oz of cocoa powder, plus a teaspoon of coffee granules – trust me, this will make the chocolate flavour more intense.

These amounts make a dozen cupcakes or a 7 inch sponge cake, so you might want to double the recipe to make more, depending on the size of your cake/party – for each 2 oz of additional ingredients, add one egg & one teaspoon of baking powder.

What to do:

Pre-heat the oven to 190*C.

Prepare your tins – lightly grease with butter, then sprinkle flour inside & tap it all around to cover the butter, shaking out the excess.  This makes them sort of non-stick & the cake will be much easier to remove later.

Cut out a circle of greaseproof paper to the size of the base of your tins & lay in the bottom.

Cream the butter & sugar in a mixing bowl – you can do this by hand with a wooden spoon or with an electric mixer (I have done both & it takes about the same time).  The colour of the mixture will become a light cream & the sugar will lose it’s grittiness.

Measure the flour into a separate bowl & add the baking powder.  If you are using cocoa powder, add this along with a teaspoon of instant coffee granules.

Crack one egg into the creamed butter & sugar, then sift in half of the dry ingredients.  Cream these together to make a smooth cake batter, either by hand with a wooden spoon or with an electric mixer.

Repeat the above step with the remaining egg & dry ingredients.

If you are making chocolate cake, add a splash of milk (about a tablespoon is enough) & whip it up again briefly, just to incorporate everything.

Pour the batter into your prepared baking tin, using a spatula to ensure you get it all out of the bowl.  Smooth gently to the edges of the tin to make a level cake, then put in the centre of the oven for 18-20 minutes.  It is important that you do not open the oven during the cooking time & make sure there are no draughts – any gust of air will make your cake go sad & sink in the middle.  If it does this, don’t worry about it too much – you can always cut the cake into pieces & use it to create a different shape.

Test the cake is cooked by inserting a skewer or dry spaghetti in the centre of the cake.  If it comes out clean, the cake is cooked.  If not, give it another couple of minutes or so in the oven.

Once cooked, place the tin on a cooling rack & leave for a couple of minutes to cool.  Slide a pallet knife around the edge of the cake to separate it from the tin, then gently tip it onto the cooling rack to cool completely.  Never leave your sponge in the tin to cool completely – it will just go heavy & dense.

While the cake is cooling, make your filling.  If you’re making chocolate cake, you really need a chocolate filling.  I have on occasion used a jar of chocolate spread – it’s OK, but it needs to be very soft to do this so pop the open jar in a pan of warm water (not boiling though!), just for a couple of minutes.  It should loosen up nicely & then you can spread it between the cake layers.  If your cake is going to be eaten that day, you could always use fresh cream, whipped up with a teaspoonful of icing sugar to help keep it firm.  However, if you’re making a cake in advance, I recommend homemade buttercream as this will keep for a few days in an airtight container & it freezes well too.

To make the buttercream, you will need to use 5oz softened butter or margarine (again, this is just personal choice) & 10oz icing sugar.  This is more than enough to fill & cover a double layer cake or a dozen cupcakes.

Using a flexible silicone spatula, beat the butter to make it soft & smooth.  Add half of the icing sugar & using the back of the spatula, press the sugar into the butter to make a paste.  Once all the icing sugar has been mixed in, add the rest & repeat.  You should be left with a very thick buttercream icing (yes, your arms might ache a bit, but that’s the hard bit done).  If you do it this way, you don’t get clouds of sugar dust in the kitchen & everywhere else (your hair, your clothes, the kids, the cat – you get the idea).

In a bain-marie, melt a small bar of milk chocolate (about 3-4oz should be sufficient).  If you don’t have a bain-marie, put some boiling water in the bottom of a pan & a bowl over the top with the chocolate in it (not touching the water!).  This is great if you’ve got broken leftover bits of chocolate in the pantry (yes, even I laughed at that – leftover chocolate is a myth in our house, just like leftover wine).  Once melted, let it cool for a few moments before pouring it into your buttercream (otherwise it will curdle & you will have to start again).  Give it a good whisk (get the electric one out for this), until the chocolate is mixed in & then add a tablespoon of milk, just to give it a silky smooth consistency & a nice satin sheen.  It should be easy to work with & thick, so you can either pipe it onto your cake or use a pallet knife to spread it onto the layers.

Once you’ve smoothed your buttercream onto your cake, you should start decorating it before the chocolate sets!  I like to use huge white chocolate buttons to add a bit of contrast, some of my own chocolates (I made a heart shaped cake for my Husband’s birthday using them), or pipe on some chocolate swirls & squiggles all over – it’s your design, so have some fun!  That way, every one is unique & you can even do some chocolate writing on top – just melt your chocolate as I mentioned before, put into a piping bag made from some greaseproof paper, then snip off the end & get writing!  Once everything is finished, pop your cake into the fridge for an hour or two to set (this also makes it easier to slice).

If you make cupcakes instead of a large cake, these are more portable & you can make all kinds of fabulous treats!  Create cupcakes with googly eyes using mini marshmallows & different sizes of chocolate buttons, or make cupcake shoes adorned with pretty pink cookie flowers.

Remember, this is cake – it’s for eating & you’re not going to hang it in the Louvre, so if it’s not perfect, that’s OK.  Get the kids involved, have fun creating your own mini masterpieces & enjoy yourselves!  Make some cake, make a mess & make some memories.  Whenever your special day is, have a Happy Birthday!  Stay hungry! 😉  A x